Grilled Salmon with Tomato, Capers and Herby Sauce

clock 15 minutes + 10 minutes bowl Serves 4


  • 1/3 cup parsley leaves
  • 1/4 cup basil leaves
  • 1/4 cup extra virgin olive oil, plus 1 Tbsp extra
  • 2 Tbsp white wine vinegar
  • 3 anchovy fillets, chopped
  • 1 clove garlic, crushed
  • Salt and pepper, to season
  • 4 x 120g salmon fillets
  • 3 large tomatoes, finely chopped
  • 1 Tbsp baby capers
  • 1 bunch asparagus, steamed
  • Lemon wedges, to serve
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Meringue and Berry Layer Cake


  • 1. To make the dressing, in a small food processor, combine herbs, 1/4 cup of the oil, vinegar, anchovies and garlic until smooth. Season, then set aside.

  • 2. Pat fish skin dry with a paper towel and sprinkle with salt.

  • 3. In a large frying pan, heat remaining oil on high. Cook fish, skin-side down, for 3-4 minutes. Turn and cook for 3-5 minutes, depending on thickness of fish, until cooked through.

  • 4. In a bowl, combine tomato and capers. To serve, spoon over fish with dressing on top. Accompany with asparagus and lemon.

  • Helpful Tip:

  • You can also blanch the asparagus for 3 minutes to ensure the stalks remain crisp.


  • • Energy 1992Kj • Protein 23g • Total Fat 40g • Saturated Fat 7g • Carbohydrates 5g • Sugars 5g • Sodium 310mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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